Into a Dutch oven, add the olive oil and the chorizo sausage. Cook the sausage on low heat for five minutes. Remove the sausage onto a paper towel to drain. After the sausage has cooled, dice it into 1/4 inch cubes.

Preheat the oven to 350 degrees.

Add the tomato, roasted red bell pepper, garlic, onion, paprika, oregano, crushed red pepper flakes, sea salt, and the parsley to the hot olive oil. Turn the heat up to medium high. Cook while stirring frequently for 10 minutes. Add the rice. Mix well so that the rice gets coated with the olive oil, vegetables, and the spices. Add the chicken stock. Stir once to incorporate all of the ingredients. Bring the mixture to a boil and cover.

Place the covered pot into the pre-heated oven. Cook for 40 minutes until the rice is cooked through.